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Instant Pot Chicken Noodle Soup
Instant Pot Chicken Noodle Soup. Loaded with egg noodles, chicken and fresh herbs. Ready in less than 30 minutes!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Set Instant Pot to Saute.Add butter and cook until melted. Add in the onions, carrots and celery and sauté for ⏱️ 3-4 minutes or until they start to get a bit of color on them.Add in garlic and cook for an additional minute.
medium onion (diced)1medium carrots (diced)2garlic (minced)3 cloves
2
Stir in chicken broth, chicken thighs, bay leaves, parsley and thyme. Cancel the Sauté option and switch to the Manual setting. Cover and set for ⏱️ 8 minutes.
bay leaves2fresh parsley1 tablespoonfresh thyme1 tablespoon
3
Once finished carefully release pressure and when ready remove the lid.Remove the chicken from the soup and shred with two forks.
4
Add the uncooked noodles to the Instant Pot and set to Sauté for ⏱️ 6 minutes or until the noodles are al dente.
5
Turn off the Instant Pot and add back in the shredded chicken and stir in the lemon juice.
6
Season with salt and pepper to taste. Discard bay leaves and serve immediately.
salt and pepper to tastebay leaves2
Nutrition Facts
calories
387 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
2 g
sugar Content
3 g
sodium Content
287 mg
protein Content
43 g
cholesterol Content
185 mg
carbohydrate Content
25 g
saturated Fat Content
4 g
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